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RECIPE FOR AUTHENTIC BRITISH FISH AND CHIPS

Of all the fast foods available anywhere in the world, there are few that can beat the taste and nutritional value of the British national take-away, good old fish and chips. Imagine the scent and flavor of crisply-fried potatoes, golden-coated and soft-centered, the sizzling, crunchy batter enclosing sweet, fresh white fish. Any inhabitant of the UK can wax lyrical about their favorite place to buy fish and chips; they will describe the inimitable pleasure of walking home eating these delights from the traditional paper wrappings. Any visitor to the UK who has enjoyed the tasty treat would be happy to repeat the experience. It can be replicated, if you care to follow this recipe and instructions.

INGREDIENTS (Serves two)

3 large, waxy potatoes (King Edwards or Maris Piper are good), peeled and cut into half inch thick strips.
2 pieces of fresh haddock or cod fillets, about 8-10 ounces each.

BATTER:
4-5 Ounces of self-raising flour
Salt - around one quarter of a teaspoon
Malt vinegar, 1 tablespoon
Cold Water 2-3 tablespoons

Sunflower oil, 3-4 inches deep in 9-10"wide deep frying pan with lid. (Use Frying basket for chips only)

METHOD;

Prepare the batter about half an hour before you intend to cook, by mixing the ingredients. The secret of the crispness lies in the vinegar and the time allowed for it to interact with the flour and water. The consistency should be thick and elastic. Add more flour or water to get it right.

Ensure there are no bones left in the fish by running your fingers against the grain of the flesh. Remove any bones, they sometimes lurk, even in fillets. Coat the fish lightly with flour.

Put your peeled and cut potato chips into a bowl of cold water with a dash of salt and vinegar.

Heat the oil so that it spits when you put a drop of cold water into it - it is ready to go!
Heat your oven on a low setting.

Dip the fish into the batter, dragging it gently back and forth till it is completely covered in batter, then drop in into the boiling oil and cover with lid. Cook this way for 3 minutes. Use a vented fish spatula to separate the pieces if required. Remove cover, and keep turning your fish till it is golden brown on both sides. The total cooking time should be about 10 minutes.

Remove with spatula, and pat off excess oil with kitchen paper, then put in the oven to keep warm - DO NOT cover or wrap.

Dry your potatoes on kitchen paper, then put into the frying basket and cook till golden and crisp. You can test by removing one, cutting it and checking the softness of the potato. This should take only about 7-10 minutes. The secret here is in the very hot oil.

For authenticity, serve the chips in a greaseproof paper bag, with the fish placed on top, with a pad of newsprint paper, or even a newspaper underneath, to keep in the heat and protect hands. Season liberally with malt vinegar and a little sea salt. Best eaten out of doors with good friends and a nice cold beer.

You have protein, fat and carbohydrates, and once a week as a special treat, fish and chips will not prove detrimental to a healthy diet. Like any food, if eaten in moderation, fish and chips provides a good nutritionally sound meal. It has been the mainstay of British society, from rich to poor, for many years. It is a nostalgic, Friday night tradition, and a happy culinary experience for international visitors. Repeat that experience with this recipe, recall the memories and enjoy.

Learn more about this author, Dolores Moore.
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